Ingredients
12 ounces semisweet chocolate, in chips or small pieces
1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
6 eggs
Preparation
Preheat the oven to 350°F. Grease or spray a 9- or 10-inch tart pan with removable bottom with nonstick spray and wrap the outside and bottom with aluminum foil so the bottom is water tight. If you have no tart pan, line the bottom and sides of a 9-inch pie plate with parchment paper or very smoothly with aluminum foil.
Melt the chocolate and butter in the microwave or in a heavy pan over very low heat, stirring with a rubber spatula or wooden spoon until completely melted. Set aside.
Lightly beat the eggs and stir them into the melted chocolate mixture.
Pour the chocolate mixture into the tart pan, cover with foil, and set it in a heavy roasting pan. Pour hot tap water into the roasting pan halfway up the sides of the tart pan to create a bain-marie and place it in the preheated oven for 30 to 35 minutes.
Remove the pan from the oven and uncover it.
The torte will be a soft batter that will solidify when cold. Let it cool to room temperature on a wire rack, and then cover it with plastic wrap.
Refrigerate or freeze at least 2 hours. Release the sides of tart pan.
You can freeze the well-wrapped torte at this point for up to 3 months. When ready to serve, cut the still cold or even frozen torte into 8 pieces with a hot, wet non-serrated knife. (Clean the knife in hot water after each cut.) The torte will defrost rapidly and is best moved when frozen. Place 1 heaping Tbsp of whipped cream on the torte. Place 1 wedge of frozen torte on a plate. Great served with creme anglaise (vanilla custard sauce).
